Food Recipes ForumAnyone can register, Anyone can submit recipes.

lemon-Honey-Sauce0.jpg.jpg’ />

INGREDIENTS

For the Chicken and Vegetables
• 1 (3lb) whole chickens
• 12 mediumred potatoes , trimmed around center
• 12 asparagus spears, trimmed, halved crosswise
• 3 carrots, cut into sticks
• olive oil
• paprika, to taste
• salt, to taste
• pepper, to taste

For the Basting Liquid

• 1/4 cup fresh lemon juice
• 1 tablespoon honey

For the Sauce

• 2 tablespoons unsalted butter, divided
• 1/4 cup shallots, sliced
• 1 tablespoon fresh ginger, minced
• 1 1/4 cups chicken broth
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 3 tablespoons honey
• 1/4 cup heavy cream
• 1 teaspoon all-purpose flour
• 1 lemon, zest of, minced
• fresh chives, minced
• salt, to taste
• cayenne, to taste

DIRECTIONS

1. Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
2. Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
3. Prepare chicken, trimming off all fat.
4. Rub the chicken with oil, season with paprika, salt and pepper inside and out.
5. Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
6. Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
7. Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
8. For the basting liquid, combine honey and lemon juice.
9. After the chicken has roasted 30 minutes, brush it with some of the mixture.
10. Add asparagus to pan, then roast 15 more minutes.
11. Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
12. Allow chicken to rest 15 minutes before carving.
13. While chicken is resting, prepare the sauce.
14. In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
15. Add broth, wine, lemon juice, and honey.
16. Simmer 15 minutes, or until reduced by half.
17. Strain into a clean saucepan.
18. Whisk in cream; bring to a boil.
19. Mash 1 TBS unsalted butter and flour together.
20. Add butter and flour mixture to finish the sauce and cook until slightly thickened.
21. Stir in lemon zest, chives, and seasoning just before serving.
22. Serve sauce over chicken and veggies.

INGREDIENTS

• 7 tablespoons butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 1/4 cup plain yogurt
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoonlemon extract

ICING

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest

DIRECTIONS

1. In a small mixing bowl, cream butter and sugar together; beat in egg.
2. In a separate bowl, combine flour, baking powder and salt.
3. In another separate bowl, combine honey, yogurt, lemon peel and lemon extract.
4. Alternate between adding the dry ingredients and the honey mixture to the creamed mixture; mix until well blended.
5. Drop by tablespoonfuls, 2-inches apart onto greased baking sheets.
6. Bake at 350° for 10-12 minutes or until a light golden color; remove to wire racks.
7. For the icing, in a small bowl combine the confectioners’ sugar and lemon juice until smooth.
8. Brush over the warm cookies and sprinkle with the grated lemon peel.

INGREDIENTS

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1/4 cuponion flakes
• 3 cloves garlic, minced
• 1 tablespoon cracked black pepper
• 1 tablespoon brown sugar
• 2 tablespoons lemons, zest of
• 3/4 teaspoon salt
• 4 chicken legs

DIRECTIONS

1. In a bowl, combine all ingredients except for chicken.
2. Reserve 2 tablespoons of the marinade and set aside.
3. In a large plastic freezer bag, put in chicken and marinade.
4. Shake to coat and marinate for at least 4 hours or overnite.
5. Remove chicken from marinade and arrange on a plate.
6. Microwave the chicken for 5 minutes on high.
7. Transfer chicken to grill and grill for 15 to 20 minutes over medium heat or until the juices run clear.
8. As the chicken is grilling, baste with the reserved marinade.

INGREDIENTS

• 2whole lemons, peeled (freeze the peeling to use as zest in other dishes)
• 1/2 cup Splenda sugar substitute
• 2 1/2-3 cups ice cold water

DIRECTIONS

1. After peeling the lemons, either juice the meat with an electric juicer or place in a blender and then strain the juice.
2. Add in Splenda, stir well.
3. Add in cold water.
4. Pour into 1/2 cup serving dishes or cups.
5. Freeze.
6. (Foods containing Splenda seem to freeze harder than naturally sweetened foods. If you don’t want it to freeze super hard, add 1/2 teaspoons of salt to the ice cold water before mixing in with the lemon juice).

INGREDIENTS

• 2 lbs new potatoes(small as possible skins on)
• 2 sprigs fresh mint
• salt

lemon and chive Vinaigrette

• 4 tablespoons lemon juice
• 1 lemon, zest of
• 4 tablespoonsvirgin olive oil
• 1 teaspoonwhole grain mustard
• 1 clove garlic
• 1 teaspoon salt
• fresh ground black pepper

Garnish

• 2 tablespoons chopped chives
• 6 spring onions, chopped

DIRECTIONS

1. Boil potatoes in pan with mint and salt.
2. About 20 minutes.
3. While potatoes are cooking crush garlic and add salt.
4. Gradually whisk in all the other dressing ingredients.
5. When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
6. Pour on the vinaigrette dressing while the are still hot.
7. Toss in dressing till all potatoes are coated.
8. Finally scatter in the chopped chives and spring onions.
9. Serve warm.